A seriously special centerpiece - this juicy, fork-tender filet roast has been completely trimmed to remove all excess fat and hand-tied for a flawless cooking and eating experience.
- 1 O'Connor Beef tenderloin
- 50ml olive oil
- salt & pepper
- Remove the tenderloin from the fridge 30 minutes before cooking to bring to room temperature.
- Preheat your oven to 160°C
- Once at room temperature, rub with the tenderloin with olive oil and season with salt and pepper.
- In a large pan, brown and caramelize all sides. This should take about 4-6 minutes.
- Transfer the tenderloin to a baking tray and bake at 160°C for 25 minutes.
- Best served medium-rare - until an internal temperature of 55°C is reached.
- Rest for 10 minutes.
- Carve to desired thickness.
Whatever you do, do not risk it by guessing the doneness of your tenderloin roast.
Use a meat thermometer to check the internal temperature at two critical points, when the meat has been removed from the oven and after the recommended resting time.
Please be aware that this is a guide only. All ovens work slightly differently and this should be taken into consideration.